A crunchy, quick, delicious, no-cook holiday side dish for fresh brussel sprout salad is ready in 15 minutes!
Easy Brussels Sprout Salad
Low Carb Pecan Cranberry Brussels Sprout Salad has been a reader favorite since I first published it back in 2015, and today it’s getting a fresh, long-overdue update—because this tasty salad deserves to shine on every modern low-carb holiday table.
It checks every box: super quick, packed with flavor, loaded with vitamin C and vitamin K, high in fiber, satisfying crunch, no cooking required, and perfect for both weekday lunches and special-occasion meals.
And now? Even better.
I’ve added updated ingredient notes, more flavor variations, ways to boost protein, midlife-macro friendly adjustments, holiday meal prep tips, and I’ve woven in so many of my readers’ favorite ingredients—sunflower seeds, goat cheese, dried cranberries, pomegranate seeds, feta, shaved parmesan cheese, and more.
It’s the perfect hearty salad that works as a full meal (just add your favorite protein) or a bright, fresh side dish next to turkey, roast beef, or ham.
A Little Life Update — 10 Years in Our Country Home
I first published this recipe the same year we moved into our home in the country—hard to believe that was already ten years ago.
I still remember making this recipe for the very first time in my new kitchen. It was the very first food photo shoot I ever did in this house, and at the time, I was sharing my office/schoolroom with the kids.
The light poured in through those big windows, and for the first time in years of blogging, I felt like the photography was effortless. Minimal editing, crisp colors, and vibrant greens from the shaved Brussels sprouts… it felt like a small personal victory in the midst of a huge life transition.
Life in the country brought new rhythms—longer commutes, peaceful mornings, more gas station stops than I was used to, new favorite local grocery stores, and a lot more appreciation for simple meals that could be made fast on busy homeschooling days.
And even now, a decade later, I still love how this salad fits perfectly into real-life chaos: a handful of pantry ingredients, a sharp knife or a shredding blade in the food processor, a large mixing bowl, and 15 minutes.
The floors, the walls, the rooms, and yes—even the salad bowl—have changed over the years. But this salad? Still just as good, still just as easy, and still one of my favorite “good recipes” that always works.
Why Brussels Sprouts Make the Perfect Low-Carb Salad
If you’ve never tried raw Brussels sprouts in a salad, you might be surprised at just how delicious and versatile they are.
When shaved thin—either with a sharp knife, a mandolin, or the shredding blade in your food processor—they turn into a crisp, shredded base that tastes like a sweeter, fresher version of cabbage. They hold up beautifully in a vinaigrette, don’t wilt, and stay crunchy even after sitting in the fridge for hours.
Other reasons to love shaved Brussels sprouts:
- They’re naturally low in carbs (great for keto diets or low-carb recipes).
- They’re loaded with vitamin C, vitamin K, and fiber.
- They pair well with both sweet ingredients (dried cranberries, crisp apple, pomegranate seeds) and savory ingredients (shaved parmesan cheese, goat cheese, blue cheese, feta cheese, toasted pecans, sunflower seeds).
- They’re filling and hearty—truly a main dish salad when you add protein.
- They’re one of the easiest ways to create a festive holiday salad with zero cooking.
And yes—if your stomach is sensitive, you can always give the sprouts a very quick blanch in salted boiling water, just 1–2 minutes, then plunge them into ice water. This keeps them bright green, crisp, and easier to digest.
The Dressing: Simple, Zesty, and Packed with Flavor
This recipe uses a classic vinaigrette made with:
- finely chopped shallots
- one garlic clove
- Dijon mustard
- red wine vinegar (or white wine vinegar or balsamic vinegar—your choice)
- extra virgin olive oil
- sea salt and pepper
It’s the kind of dressing that tastes like something you’d get at a specialty salad shop—bold, tangy, delicious, and perfect for grabbing onto those thin shreds of sprouts. You can also play with variations:
- Add chopped fresh herbs for brightness.
- Swap red wine vinegar for lemon juice if you prefer a citrus-forward flavor.
- Add a pinch of red pepper flakes for heat.
Flexible Add-Ins (Use What You Love!)
I wanted this updated post to reflect all the delicious ways you can make this salad your own. Here are the best add-ins based on reader favorites, holiday ingredients, and the keywords from your original post:
Crunch Options
- Toasted pecans
- Sunflower seeds
- Chia seeds (sprinkle just a little bit)
- Seed mixture blends
- Walnuts
Sweet Options
- Dried cranberries (apple-juice infused are great)
- Pomegranate seeds
- Crisp apple, finely chopped (if you want a little more natural sweetness)
Cheese Options
All optional, but wonderful:
- Blue cheese (now optional)
- Feta cheese
- Goat cheese
- Shaved parmesan cheese
- Blue cheese crumbles (use sparingly for balance)
Protein Add-Ins for a Full Meal
- Grilled chicken
- Leftover turkey
- Rotisserie chicken
- Salmon
- Hard-boiled eggs
- My midlife macro-friendly whey protein dressing trick (mix whey into the vinaigrette!)
Just one or two of these additions can easily turn this salad into a high-protein, low-carb full meal.
Meal Prep & Holiday Tips
This salad is a holiday salad hero. Here’s why:
- It doesn’t wilt.
- It stays crunchy for 1–2 days in the fridge.
- It looks beautiful in a large bowl on the table.
- It balances richer holiday dishes perfectly.
- It’s a great low-carb alternative to traditional sweet holiday sides.
And if you’re following my Midlife Macro Method™, this salad fits beautifully into your plan. It’s naturally moderate-fat, low-carb, and can easily become high-protein with a simple addition of grilled chicken or salmon.
Even your holiday maintenance day can include this if you add a little apple or extra dried cranberries.
You can lower the carbs and natural sugar by removing the dried cranberries.
The nutrition info would be:
Calories: 187
Fat: 17.2g
Carbs: 8.6g
Fiber: 2g
Protein: 4.3g
Net Carbs: 6.6g
Easy Low-Carb Brussels Sprout Salad
Easy Low Carb Pecan Cranberry Brussels Sprout Salad
Ingredients
- 2 tbsp shallots finely chopped
- 1 garlic clove minced
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/8 tsp pepper
- 12 ounces Brussels Sprouts
- 1/4 cup pecans coarsely chopped, toasted
- 1 tbsp dried cranberries I used apple juice infused from Whole Foods
- 1/4 cup blue cheese crumbled Optional
Instructions
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Combine the first 7 ingredients together in a small bowl and set aside.
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Cut off stem of Brussels sprouts and outer leaves and discard. Thinly slice and place in a large bowl.
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Add pecans, optional blue cheese and cranberries.
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Pour in dressing and toss together.
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Enjoy immediately or refrigerate until ready to serve.
Notes
Nutrition
The post Easy Low Carb Pecan Cranberry Brussels Sprout Salad appeared first on Sugar-Free Mom.
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